2015
DOI: 10.1016/j.foodchem.2015.01.113
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An economical and efficient technology for the extraction of resveratrol from peanut (Arachis hypogaea) sprouts by multi-stage countercurrent extraction

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Cited by 31 publications
(19 citation statements)
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“…This process is based on the re‐use of the same extract for circulation between different extraction stages, creating and maintaining a constant concentration gradient between the solvent and the matrix at each stage. This technique not only increases the extraction efficiency but also substantially decreases the solvent amount used …”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…This process is based on the re‐use of the same extract for circulation between different extraction stages, creating and maintaining a constant concentration gradient between the solvent and the matrix at each stage. This technique not only increases the extraction efficiency but also substantially decreases the solvent amount used …”
Section: Introductionmentioning
confidence: 99%
“…This technique not only increases the extraction efficiency but also substantially decreases the solvent amount used. 13 The aim of this work was to determine the qualitative and quantitative profile of phenolic compounds in canola seed cake and to investigate the removal of these compounds by conventional stirring extraction and by UAE. The phenolic compounds profile was also monitored during consecutive extractions by re-using the extract in order to evaluate the phenolic compounds dissolution capacity in the solvent.…”
Section: Introductionmentioning
confidence: 99%
“…Owing to the healthy effects attributed to these compounds, recent research has focused on the addition of these phenolic compounds in the food matrix; being considered excellent candidates as functional ingredient [8]. …”
Section: Introductionmentioning
confidence: 99%
“…Based on the results of preliminary single‐factor experiments, the most important parameters microwave power (150–250 W), extraction time (90–150 s), and W/M ratio (30:1–50:1) were selected as independent variables due to the strong influence on MCP yield and their ranges were chosen, while extraction yield of MCP (Y) was selected as response. Independent variables were coded at three levels based on the following equation (Zhang et al, ). xi = XiX0ΔX where x i is the dimensionless value of an independent variable; X i is the real value of an independent variable; X 0 is the real value of an independent variable at the center point; Δ X is the step change value.…”
Section: Methodsmentioning
confidence: 99%